Ingredients

Step by step

1. Place the pork mince in a large bowl and season well. Stir in the breadcrumbs plus 4 tablespoons of the caramelised onion chutney until well combined. Shape into four 1.5cm-thick patties; freeze two for a future meal (defrost fully before cooking).
2. Heat 1 teaspoon of oil in a frying pan, then cook two patties for 12-15 minutes over a medium heat, turning halfway or until cooked through, and adding more oil if needed.
3. Meanwhile, add 1 tablespoon of lemon juice to a small bowl. Cut half the apple into thin slices and toss in the lemon juice. Set aside.
4. Add 1 tablespoon of lemon juice to another larger bowl. Cut the remaining apple half into thin matchsticks and thinly slice the fennel. Toss both in the lemon juice and stir in 25g lighter mayonnaise to coat. Mix in any chopped fennel fronds too. Season to taste.
5. Once the patties are ready, transfer to a plate and cover loosely with kitchen foil. Split the buns in half and place cut-side down in the frying pan to lightly toast.
6. Spread each of the burger bun bases with 1 tablespoon of mayo, top with a pork patty, 1 tablespoon of onion chutney, half the apple slices and some rocket. Finish with the burger bun lids and serve with the fennel and apple slaw.
   Waste not

   Finely chop leftover fennel and use in place of onion in the base of pasta dishes, stews, sauces and more to give a sweet and mild aniseed flavour.

Serve with

Herby garlic butter potato wedges

Citrus rainbow slaw